Paneer er Dalna - Traditional Bengali Curry of Cottage Cheese

Paneer er Dalna

Today morning I felt that crisp autumnal air in Calcutta for the first time this year.Even though autumn, in the true sense of the season does not exist in India, but the period just after the monsoon has withdrawn leaves clear blue skies, devoid of much dirt and smoke and a cool soft breeze in the mornings.The very feeling that Pujo is just round the corner is clearly evident.Most of the trees shed the leaves and appear barren and the evenings get gentler. As I had definitely read somewhere "There is more enjoyment in attaining an attainment, than the attainment itself" - The feeling that pujo is coming fills us up with joy and happiness.It also means loads of activities - binging on good food,visiting pandals and the one thing thats a favourite with women: Shopping.During young years, Pujo used to mean new clothes to us and we would eagerly look forward to visit the cloth shop.

And, yesterday when I was driving back home from work, I was thinking of the prospect of visiting my native place and then planning a small tour some place near and it all made me very edgy and excited.I prepared an age old recipe yesternight - Paneer er Dalna amidst all the office work and excitement. Most Bengalis will recall the "Chana r Dalna" which their mothers and grandmothers used to prepare when  a "vegetables" only day was observed in the house.But as we have progressed in life, the speed has taken the toll on quite a few things - and the use of Chana in curries have decreased. Even though Chana tastes much better than Paneer, after coming home from office,time shows up as the biggest impediment in preparing Chana. So, folks, here is the Classic Chana r Dalna twisted with Paneer - the process and other ingredients remaining the same.

Serves: 2

Preparation Time: 10 mins
Cooking Time: 30 mins

Ingredients:

• Paneer - 200 gms.Cut into small cubes
• Potato - One medium and One small (75 gms).Chopped into small cubes.
• Tomato - One medium(50 gms). Cut into small slices.
• Green Chillies - 4.Slit. 
• Sugar - 1 tsp
• Salt - To taste
• Mustard Oil - 2 tb sp for frying. 1 tb sp for the curry.
• Melted Ghee - 1/2 tsp.To be added at the end.

Whole Spices:

• Green Cardamon - 3
• Cinnamon Stick - One 1 inch piece
• Bay Leaf - 1
• Cumin Seeds - 1 tsp

Powdered Spices

• Turmeric powder - 1 tsp for coating the potato cubes before frying.1tsp for the curry.
• Cumin powder - 1 tsp
• Garam Masala Powder - 1 tsp(to be added only at the end)

Procedure:

• Heat the 2 tb sp of mustard oil in a wok/kadai.
• Lightly saute the paneer cubes for 2 mins under low heat.Remove the pieces from the kadai and keep on a tissue to soak in the excess oil.
• In the left over oil, add the turmeric powder coated potato cubes. Sprinkle some salt over the potato and stir for 2-3 mins.Remove once done and keep on a tissue to soak in the excess oil.
• Add another table spoon of mustard oil and wait for it to get hot.
• Then add all the whole spices and the slit green chillies together.
• Under the continued low heat, wait for the spices to crackle and for the green chillies to set off a invigorating aroma. This should require 2 mins.
• Then add the sliced tomato.Increase the heat to medium and stir the tomato pieces,occassionally crushing them with a ladle until they have dried off.
• Then add 30 ml of warm water and the powdered spices(excepting the garam masala, which will be added at the end).Add salt and sugar also.
• Continue stirring till the water has dried up.
• Then add some more water and stir for a minute.The fried paneer cubes and potatoes will be added now.
• Turn the heat to low and once the curry starts simmering, check the level of salt.Add more if required.
• Cover the wok/kadai with a lid and let it cook for 15 mins. The spices and other ingredients will form a fine, uniform mixture.
• Then sprinkle the garam masala powder and melted ghee. Stir one final time.

Serve with steamed rice.